One-Pan Beef Oxtail with Red Cabbage, Black Olives and Fennel Bulb

Tender beef oxtail paired with red cabbage, black olives and fennel bulb and egg noodles, finished with marjoram and a hit of nutritional yeast and old Bay seasoning. 1. Pat the beef oxtail dry and season with salt, nutritional yeast and old Bay seasoning. 2. Heat vegetable oil in a heavy pan and pan-fry the beef oxtail until it develops a deep golden crust, about 12 minutes. 3. Add red cabbage, black olives and fennel bulb to the pan and cook until just tender, stirring in marjoram for fragrance. 4. Cook the egg noodles separately according to type until tender, then combine with the pan juices. 5. Finish with a generous drizzle of hot pepper sauce before serving hot.